Rice Noodle in Satay Soup with Chicken Fillet and Carrot
What You Will Need
Ingredients
- Chicken 200 g (cut into pieces)
- Carrot 60 g (shredded)
- Onion 40 g (shredded)
- Green bell pepper 40 g (shredded)
- Rice noodle 200 g (uncooked)
Seasoning
- Lee Kum Kee Soup Base for Satay Hot Pot 1pc
Made with
Lee Kum Kee products
How to make it
-
Marinate the chicken with 2 tsp Lee Kum Kee Soup Base for Satay Hot Pot for 15 minutes and set aside.
-
Heat 1 tbsp of oil and stir-fry the chicken until cooked. Add all remaining ingredients (except rice noodle) and stir-fry until well combined.
-
Bring 1.2 L of water to a boil in a pot. Add the remaining Lee Kum Kee Soup Base for Satay Hot Pot and bring back to a boil. Add the rice vermicelli and cook until tender, then add the stir-fried ingredients and cook until heated through. Ready to serve.
(Dietitian’s Advice: Traditional satay dishes are often low in vegetables. This recipe includes carrots, onions, and green bell peppers. Serving it with an additional dish of seasonal vegetables (approximately 300 g, or half a catty) can help increase fibre intake.)
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